Low Carb Blackberry Pudding
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Low Carb Blackberry Pudding
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This makes 2 servings of Low Carb Blackberry Pudding. Each serving comes out to 459.5 Calories, 44.04g Fats, 4.91g Net Carbs, and 9.1g Protein.
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Ingredients
- ¼ cup coconut flour
- ¼ tsp. baking powder
- 5 egg large yolks
- 2 tbsp. coconut oil
- 2 tbsp. butter
- 2 tbsp. heavy cream
- 2 tsp. lemon juice
- lemon zest of 1
- ¼ cup blackberry
- 2 tbsp. erythritol
- 10 liquid stevia drops
Instructions
- Preheat oven to 350°F.
- Separate egg yolks from egg whites and set yolks aside. Measure out dry ingredients and set aside. Measure butter and coconut oil and set aside.
- Beat egg yolks until pale in color, then add erythritol and stevia. Beat again until well combined.
- Add heavy cream, lemon juice, lemon zest, coconut oil and butter. Beat again until fully combined.
- Sift dry ingredients over wet ingredients and mix well again.
- Distribute batter between 2 ramekins, then push 2 tbsp. Blackberries into each ramekin. You want to slightly crush the blackberries with your finger before pushing them into the batter.
- Bake for 20-25 minutes, let cool, and enjoy!
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